Joan Nathan on her perception of herself as pesto, and how butter makes a babka better.
Food & Wine Editor
If you ask Joan Nathan to name just one of her favorite Jewish foods, she'll tell you at least four. Spend just five minutes listening to her poetically muse about the menu for her upcoming Shabbat dinner, and you'll quickly see how Nathan is more than a talented food writer and cook, she's an inventor and an innovator. Nathan is one of the most recognizable and respected names in Jewish cooking, having written 10 cookbooks and hosted two seasons of "Jewish Cooking in America," a PBS show based on her award-winning cookbook of the same title (season 2 is due out on DVD this summer). Though she's busy giving lectures and performing cooking demonstrations, writing articles for Tablet Magazine, The New York Times and other publications, and working on her 11th cookbook, Nathan made time to chat with me about her fondness for making challah from scratch and the key to being a truly great food writer.
David Unger’s tale of dislocation, ‘The Price of Escape,’ follows his father’s trajectory from Nazi Germany to the Central American country.
Readers of literary fiction in America have coveted Latin American writers for years. Jorge Luis Borges and Roberto Bolaño are even household names here. But when was the last time you heard about a great Guatemalan author? And more specifically, one who is Jewish?
Enter David Unger, author of the dark and riveting new novel, “The Price of Escape,” which follows a Jewish refugee who flees Nazi Germany and ends up in Guatemala. The story was inspired by the strange journey Unger’s own father.